Amelia's Pepper Vegetable Soup with Chicken

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 250.2
  • Total Fat: 2.1 g
  • Cholesterol: 65.0 mg
  • Sodium: 184.3 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 7.5 g
  • Protein: 33.8 g

View full nutritional breakdown of Amelia's Pepper Vegetable Soup with Chicken calories by ingredient


Introduction

Instant Pot Chicken Pepper Veggie Soup Instant Pot Chicken Pepper Veggie Soup
Number of Servings: 6

Ingredients

    24 oz Chicken Breast Tenders; Just Bare Chicken
    3 cup Squash - Yellow and Zucchini
    1 cup, diced Celery, raw
    5 cup, chopped Kale
    4 cup, sliced Sweet peppers (bell)
    4 cup Swanson Unsalted Cooking Stock Chicken (1 cup) (by KADUFRESNE)
    1 cup, chopped Onions, raw
    4 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
    2 Cup Black-eyed peas (cowpeas), immature seeds, cooked, boiled, drained, without salt

Tips

I put the slower-to-cook and more flavorful veggies on the bottom with chicken: onions, then meat, then peppers, then yellow squash, then kale, and then put seasoning and stock into the pot.


Directions

Wash, cut and layer veggies and chicken in instant pot. Sprinkle Mrs. Dash over top then pour chicken broth over that. Set Instant Pot for pressure cook on 15 minutes.

Serving Size: Make 6 2.5-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user AMBLEEBEAR2152.